Man. I got a lot to write about! My anniversary dinner, gamers rights, and bumper stickers. Bumper stickers? We’ll get to that but first I gotta tell you about Foundation.
Let me start by saying that this was the most expensive dinner I’ve ever had. It came out to over $100 per person. It was well worth it though. We ate at the Chef’s Bar which is available for only two seatings a night. You get to interact with the chef and talk about the set menu for the evening. There are other tables but to really get the full experience you have to sit at the bar. When we arrived we were each given a glass of sparkling wine from Italy. I forget the name but it was delicious. I normally don’t like whites because they’re either too dry or too sweet, but this was really just perfect.
We sat down and Don the chef introduced himself and we went around introducing ourselves to him. He laid out the menu and my mouth was watering. Everybody decided to do the wine dinner which paired a wine with every course. Definitely worth the extra money.
First course was Bay Scallops in a Vanilla cream sauce on a bed of deep fried leeks. Yum! Maggie and I love seafood and these scallops were ginormous! 
The vanilla really complimented the scallops and with the leek you got a crunchy but soft slightly sweet slightly savory flavor that was just tremendous. I could have eaten those all night! This was paired with an Andretti Chardonnay. Quite good really, I feared anything from a connoisseur of motor oil, but the flavors were really nice. It’s a good chardonnay.
Next up was a citrus slaw. Granny smith apples and cantaloupe shredded into a slaw and mixed with a little Cointreau. It was supposed to be mango but apparently the mango ran off somewhere. I’d be willing to try it that way but the cantaloupe was great. This came along with a Hogue Riesling. Okay what I said earlier about white wines? I take exception to Riesling and Pinot Grigio. The Hogue was really good too, very nice citrus overtones and not too sweet.
We had a little sorbet as a palette cleanser and then on to the main course Stuffed Spanish Mackerel with Wilted Spinach and Bearnaise. Honestly I enjoyed the spinach more than the fish, it was that good, but the mackerel was cooked well. I’m not huge on stuffing unless it’s with turkey and gravy. Not my favorite dish but served with Babich Sauvignon Blanc which was a very good wine. At this point I was thoroughly enjoying my wines and some lively conversation with Don and the owner Charles so I tended not to notice the food like I might normally.
After the fish we were served Maytag Bleu Cheese with Port Reduction which was a really great blue cheese. There were some apple slices and a fig to compliment the cheese. It was a hefty wedge and very good cheese, mild as far as blue cheeses go but very tasty. I think we were supposed to have a merlot with the cheese but instead we got a Fonseca Bin No. 27 Oporto. I love the port from Horton vineyards and so I had always compared other ports to the Horton. I made this comment and Don pointedly asked “Have you ever had a good port?” After one sip I realized I hadn’t. Sorry Horton, but the Fonseca was amazing. I had them refill my glass several times.
Desert was a mystery flam be where we got to choose the ingredients. We ended up with strawberries and pecans to my disappointment. The other couples were far more vocal in their dissent over bananas. It was served over vanilla ice cream and an okay end to the meal. All in all the food was good, the wine was great, and the evening was fantastic. We had a lot of fun and certainly recommend it to anyone celebrating something special. We’re definitely going back for a Sunday brunch at some point.
Okay that’s a lot to read through so I’m going to break here to give you a chance to digest this before I go on to my next topic.
